As the summer winds down and the zucchini in our garden will soon be a thing of the past, I wanted to sneak in at least one more zucchini recipe. I found a muffin recipe that was simple and easy to make. I don’t make a lot of homemade muffins, they usually don’t turn out the way I like them. They are usually a little tough and dry, but I thought that if I used zucchini in the muffins that the zucchini would keep them nice and moist.
I was right, the zucchini made these nice and moist, just the way I like my muffins. A little cinnamon and the pecans that were added made these muffins a great treat. Plus they freeze well, so when you’re in a rush in the morning and want something quick and easy these muffins are so nice to pop in the microwave for a yummy breakfast. I am sure if you wanted to dress them up a little you could add a little crumb topping, but I was a little lazy and decided to stay with the basic muffin.
Zucchini Nut Muffins (Adapted from Yummly)
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg (fork beaten)
1/3 cup vegetable oil
1 cup zucchini (grated)
1/2 teaspoon vanilla
1/2 cup chopped pecans
1. Combine first 7 ingredients in a large bowl. Make a well in center
2. Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
3. Fill 12 greased muffin cups 3/4 full and bake at 400 degrees F for 18 minutes or until a wooden pick inserted in center comes out clean.
4. Let stand in pan for 5 minutes before removing to wire rack to cool.